Easy Chicken Rogan Josh

A white bowl containing chicken pieces with red curry sauce.

5 from 11 votes

Mouth-watering easy Chicken Rogan Josh recipe, featuring tender chicken pieces cooked in a spicy onions and tomato-based curry sauce. This classic Indian dish is a great combination of traditional spices and is so rich in both colour and flavour. Serve with plain rice, naan, or chapati for a wholesome family dinner!

Prep Time10

Cook Time30

Course: Main Course

Cuisine: Indian

Servings: - 6

Calories: 368kcal

Author: Khin

Equipment

1 Large pot or pan with lid

Ingredients

700 grams Chicken Curry cut bone-in chicken pieces leg, thigh, drumstick etc. ( About 24.6oz )
2-3 Shallot onion Cut thin slices
1 tbsp Garlic paste Or finely grated garlic
2 tsp Ginger paste Or finely grated ginger
2-3 Tomatoes Finely chopped
4-5 tsp Natural yoghurt
2 tbsp Ghee Or unsalted butter
2-3 tbsp Cooking oil
1½ tsp Salt Or adjust the salt to taste
2 tsp Kashimiri chilli powder mixed with 2 tbsp water in a small bowl
2-3 Green chillies cut thin slices
handful Coriander roughly chopped
1 cup Water about 230ml, add more water if needed

Spices

3 tsp Kashmiri chilli powder Or regular chilli powder or paprika
2 tsp Turmeric
3 tsp Curry powder
1 tsp Fennel powder see details in note
4-5 pods Cardamom pods
1 stick Cinnamon
2-3 Bay leaves
1 tsp Cumin seeds

Instructions

Heat the pan into medium heat, melt the ghee and add oil in the pan. Add bay leaves, cardamom pods, and cinnamon stick and let it sizzle for 4-5 seconds.
Then, add the chicken pieces, sprinkle ½ tsp of salt and sear for 2-3 minutes on each side. Remove the chicken pieces from the pan and set it aside.
In the remaining pan, add cumin seeds, and onions and cook until the onions are translucent. Then add green chillies, garlic paste, and ginger paste. Continue cooking for another 2-3 minutes or until the onions are light golden brown.
Next, add the chopped tomatoes and cook until the tomatoes are soft and oil starts to separate.
Now, place the chicken pieces back in the pan and add ground spices ( chilli powder, 2tsp of curry powder, turmeric, and fennel powder). Stir it well and cook for 1-2 minutes.
Then, add salt to taste and pour the yoghurt and water in. Mix everything well, close the lid, and continue to cook for another 15-20 minutes or until the chicken is tender. Stir occasionally and add more water if needed.
Add 1tsp of curry powder and a mixture of Kashmiri chilli powder and water to the curry. Gently stir and combine well with the rest of the ingredients and cook for another 1-2 minutes.
Finish with freshly chopped coriander. Serve with plain basmati rice, naan, chapati, or a choice of flatbread.

Video

Notes

Curry powder - you can add your choice of Indian curry powder or garam masala.
Kashmiri chilli powder - it has a unique vibrant red colour and flavour. You can substitute it with regular chilli powder or paprika powder.
Kashmiri chilli + water mixture - adding this chilli water brings bright red colour to the dish but it's optional.
Bruise the cardamom pods gently to release the aroma before you add them to the curry.
Salt enhances the overall flavour of the curry and you might want to make a taste test before serving and adjust the salt to your taste.
This recipe is for 4-6 servings and the nutritional facts are calculated approximately without rice or naan.

Nutrition